Sushi rice

50 Min.

Gesamtdauer

20 Min.

Arbeitszeit

Zutaten für 4 Personen

1500 g sushi rice
1650 ml water
350 g rice vinegar
120 g sugar
50 g salt

Place the rice in a bowl and mark the level with a pencil.
Pour the rice into a pan.
Fill the bowl with cold water up to the mark.
Pour the water into the pan.
Mark the water level with a wooden skewer.
Carefully pour off the water.
Shape your hand into a claw and stir the rice vigorously.
Rinse with cold water until the water that runs out is clear again.
Stir and rinse again.
Add more water using the marked wooden skewer.
Leave the rice to rest for 10 minutes.
With the lid closed, bring the rice to the boil over a medium-high heat.
After five minutes of cooking, continue to cook for 15 minutes over a medium heat.
Reduce the heat to a minimum and leave to stand for a further 10 minutes.
Turn off the heat.
Heat the vinegar, sugar and salt in a small pan until the sugar dissolves.
Place the cooked rice on a large tray.
Marinate the rice, turning every 5 minutes.
Cover with a damp cloth.

You can change the taste of the sushi rice by adding more or less vinegar, salt or sugar. You can refine the rice with finely chopped nori.